Somehow all seems right with the world when tomatoes are ripe and in season. In most parts of the world, I’m sorry but it is not that time yet. In southern California, it is just starting, amazingly enough. Not a lot of farmers have them yet, but this one guy at my market has beautiful ripe on-the-vine tomatoes already and they are out of this world. Gloriously red, plump and juicy.
Tomatoes are one of my favorite foods, in part because they are magnificent raw or cooked. They are packed with lycopene and thought to help prevent various cancers. This salad pairs them up with another nutritional powerhouse, one that happens to also taste incredible, the avocado.
When I buy avocados, I can’t help it. I have to make guacamole. It’s just ingrained in every fiber of my being. I also happen to make pretty incredible guacamole, if I do say so myself. This time, though, I wanted to change things up a bit. It’s guacamole without being guacamole. More like a guacamole salad, if you will. The tomato and avocado are chunked, and nobody gets brutally mashed. There’s a whole different texture here, but with the lovely familiar flavors of guacamole.
And what should we do with this chunky guacamole, you ask? Why, put it in a pita. No need to add cheese or meat – this is a sandwich that does perfectly fine as is. It’s spicy, tangy, creamy, and crunchy all at once. It is, in a word, lunch.
Chunky Guacamole Pitas (serves 2)
- 1 avocado, halved, pitted, and diced
- 1 medium-large vine-ripened tomato, diced
- 1/2 cup loosely packed cilantro, coarsely chopped
- juice of 1 lime (about 2 tbsp)
- pinch of salt
- pinch of cayenne OR 1 jalapeno, seeded & diced
- one whole wheat pita, cut in half
1. Gently toss the avocado, tomato, and cilantro with the lime juice, salt, and cayenne (or jalapeno). Be careful not to mash the avocado. Coat everything evenly.
2. Divide the chunky guacamole between the two pitas, putting it inside to make pita sandwiches. Serve immediately.